Detroit-Style Deep Dish Pepperoni Pizza

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A thick, airy square crust baked to crisp edges with layers of spicy pepperoni and melted cheese, topped with a bright tomato sauce reminiscent of Detroit's pizza heritage. This American-inspired pizza recipe, ready in about 45 minutes, pairs bread flour, instant yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups bread flour
• 2 1/4 tsp (1 packet) instant yeast
• 1 1/4 cups (110°F) warm water
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp plus 1 tbsp for pan olive oil
• 12 oz shredded mozzarella cheese
• 6 oz sliced pepperoni
• 1/4 cup grated Parmesan cheese
• 1 cup crushed canned tomatoes
• 1 clove, minced garlic
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 tsp salt

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 3 cups bread flour, 2 1/4 tsp instant yeast, 1 tbsp sugar, and 1 tsp salt. Add 1 1/4 cups warm water (110°F) and 2 tbsp olive oil; stir until dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.
2. Step 2: Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled.
3. Step 3: Preheat oven to 500°F. Lightly oil a 9x13-inch rectangular pan with 1 tbsp olive oil. Press the dough evenly into the pan to the edges, creating a thick base.
4. Step 4: Sprinkle 12 oz shredded mozzarella cheese evenly over the dough, then layer 6 oz sliced pepperoni on top, slightly overlapping.
5. Step 5: In a small saucepan, heat 1 tbsp olive oil over medium heat. Add 1 minced garlic clove, 1 cup crushed canned tomatoes, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/4 tsp salt. Simmer for 10 minutes until thickened.
6. Step 6: Spoon the tomato sauce in three strips lengthwise over the pepperoni. Sprinkle 1/4 cup grated Parmesan cheese evenly on top.
7. Step 7: Bake for 15-18 minutes until edges are crisp and cheese is bubbly and golden. Let cool 5 minutes before slicing into squares.